Black Bean Soup with Cumin, Chiles, and Lime

Best. Black. Bean. Soup. Ever.

No wait.

Best. Soup. Ever.

I've made this soup a few times, but I feel very strongly that the wrong beer (one of the ingredients) can destroy the dish. And, since I haven't had a beer in easily a decade, I have not been very good at picking beers. But today, I went to the old faithful Heineken, my beer of choice in the '90s. Complete fracking success.

Couple things if you make this: instead of removing 2 cups of soup and blending them, I just blended the soup in the pot a bit with my immersion blender. Not the whole thing, just enough so that when you stir it around you get that fabulous, thick texture that all black bean soups must have (IMHO).

Also, I opted for plain yogurt instead of sour cream, and I went with a fat-free one. Tasted fabulous. Why add the fat and calories if you don't need them?

So, for the first time EVER, I am awarding this dish 6 out of 5 stars. Best. Soup. Ever.